posted by on Appetizers, Vegetables

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Roasted Brussels & Aioli | Suburban Honey

These little pups are super easy, and you feel as though your really eating something healthy… even though you get to dip it in Aioli!

Cut & prep a bag of Brussels Sprouts- trim off the little foot at the bottom & remove any damaged outer leaves. Cut in half longways and put them on a silpat lined baking sheet. Drizzle with olive oil, toss with your fingers, wash up and then sprinkle with salt & pepper. Roast @ 400 for 35-40 minutes, flipping and shaking once or twice to get them carmelized and toasty. I like mine a little towards overdone- so just make sure yours are crunchy on the outside and steamed through inside.

Whip up a little aioli. Mix together the juice of 1/2 a lemon, 2 tbs chopped parsley, 1 -2 garlic cloves (pressed or smashed and pasted with a little salt- just VERY small, you don’t want huge chunks of garlic in this), 1/2 cup good quality mayonaise and salt & pepper.

Dip & Enjoy!

 

 

posted by on Appetizers, How To

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Summer Tomato Vinaigrette

Bon Appetit had this beautiful cherry tomato vinaigrette this month, so I had to try it. I have loads of little red and yellow grape tomatoes in the garden, so this was a perfect way to enjoy them. We tried it with some fresh ricotta on a baguette and it was fabulous. It would be amazing over a turkey omelette (like they do at LGO with the avocado?!) or fresh pasta.

You need:

  • A pint or two of Cherry/Grape tomatoes
  • 2-3 tablespoons Olive Oil
  • 1 large Shallot, finely chopped
  • 2-3 tablespoons Red Wine Vinegar
  • Salt & Pepper
  • 3-4 tablespoons fresh chopped Chives

Cut 1/2 of your tomatoes in half. Heat your olive oil in a medium pan over medium heat. Saute the chopped shallot until soft- about 4 minutes. Add all of the tomatoes and cook until they start to burst and break down (4-6 minutes), releasing their delicious juices. Mash a bit, to help them along. Turn off the heat, add the vinegar, salt & pepper and transfer to a low serving bowl. Top with fresh chives.

Summer Tomato Vinaigrette | Suburban Honey

posted by on Brunch, Muffins

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Banana Butterscotch Crunch Muffins | Suburban Honey

Mothers’ Day is coming… what are you making? I always think of brunch, so this is the first of a series of Mothers’ Day Brunch Posts. Enjoy :)

Start with a biscuity muffin dough and add in bananas, butterscotch chips and top with granola. Mmmmm…

Ingredients:

  • 2 1/2 cups of AP Flour
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup canola oil
  • 1 1/2 cups sour cream
  • 2 bananas, sliced
  • 3/4 cup butterscotch chips
  • 3/4 cup granola (I used vanilla almond here)

Preheat the oven to 400 & fill a 12 cup muffin tin with liners (or spray).

Sift together the flour, baking powder & salt in a medium bowl. Mix together the sugar, egg, canola oil & sour cream in another bowl. Make a well in the dry ingredients and mix in the wet. Leave it VERY lumpy and gently add the bananas and butterscotch.

Fill the muffin cups 2/3 full and top with granola. Bake for 20-25 minutes until golden brown.

 

 

Pickled Onions

Apr
2013
27

posted by on Mexican

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Pickled Onions | Suburban Honey

Pickled Onions (Cebollas Encurtidas)- That sweet and sour fuchsia garnish you didn’t know you’d been longing for…

2 red onions, peeled and sliced  into 1/2 inch thick rounds
1/2 grapefruit, juiced
1 lemon, juiced
1 lime, juiced
1 tsp kosher salt &  1/2 tsp freshly cracked pepper
1 tsp mexican oregano
1 clove of garlic, crushed

Broil the onion slices on a sheet pan until charred and tender. Flip and repeat.

Combine all the remaining ingredients to make the pickling juice and add the onions. Cover and refrigerate 2 hours, up to overnight.

 

Chicken Panuchos

Apr
2013
26

posted by on Mexican, Tacos

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Chicken Panuchos? Yep. A twist on a chicken taco & a tostada- crunchy & fantastic. You can make this as easy as you like with mostly store bought ready made ingredients. This is quick mex at its best. Also- you won’t be ladled with regret after this meal the way you would if you had ordered a CHIMICHANGA (so bad, so good).

Chicken Panuchos | Suburban Honey

Ingredients:

  •  1/2 cup Cotija (grated)
  • 10-12 White Corn Tortillas
  • Vegetable Oil (for frying)
  • Bean Dip (recipe below)
  • Avocado (peeled, pit removed, in large chunks)
  • Shredded Chicken (two large breasts, w/skin, on the bone, covered in spice rub, roast @ 375 for )
  • Pickled Red Onions
  • Whatever Salsa you like

1. Roast your chicken. I made up a quick spice rub from ancho chili powder, salt, cumin, mexican oregano, ground coriander & garlic powder. Rub liberally all over the breasts and roast for 35-40, until the juices run clear. Or- if you’re short on time- bring home a rotisserie chicken from the store (Costco!!).

2. Whip up your bean dip in the food processor.

Ingredients:

  • 1 can low sodium black beans
  • 1 tbs cumin
  • Salt & Pepper
  • 1 tsp chipotle puree
  • 1/2 a lime, juiced
  • 1/2 an onion, choppper

To start- saute 1/2 an onion & 1 clove of garlic (in a little oil) for 6 minutes until soft & fragrant. Then add all the other ingredients to  your food processor and blend until smooth (ish).

3. Fry up your tortillas in a large skillet. Heat 1 inch of vegetable or canola oil to 350 and test out a little corner of a tortilla. If it floats and sizzles, covered in bubbles, you’re in business. Fry two at a time until you are done- dry out on a paper towel lined plate.

4. Line everything up to assemble- avocado chunks, cotija, tortillas, pickled onions, bean dip and the remaining 1/2 lime, sliced. For each panucho, layer bean dip, chicken, avo, and pickled onion. Finish with cotija & a squeeze of lime.

 

 

 

 

posted by on Enchiladas, Mexican

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Roasted Veggie Enchiladas w/Tomatillo Cream Sauce | Suburban HoneyIt’s almost time for Cinco De Mayo- so we’re bringing out the Mexican delights for you. These are delicious- creamy, zippy, rich- and HEALTHY! Say What?! Yes. These little guys are packed with nutrition to go along with the comfort of enchiladas. These little beauties are a spin on a Rick Bayless recipe found in “Fiesta at Rick’s”. I had a ton of tomatillos in the garden, and this was a wonderful way to enjoy them. Prep the margaritas and call some friends over- these go down a treat.

Ingredients:

  • 2 lbs Tomatillos (husked, rinsed, cut in half)
  • 1 large Onion (in large chunks)
  • 4 Garlic cloves (peeled and ends chopped off)
  • 2 Serrano Peppers (I just chopped off the stem and then cut them in half- feel free to remove the seeds and pith if you prefer mild)
  • Vegetable Oil
  • Cilantro
  • 2 Cups Vegetable Broth
  • 3/4 cup Mexican Crema (Or creme fraiche if you can’t find crema)
  • 3-4 cups peeled cubed butternut squash
  • 3-4 cups peeled cubed chayote
  • 3-4 cups peeled cubed carrots
  • 12 White corn Tortillas
  • 1 cup shredded Mexican melting cheese (I used quesadilla- throw it in the freezer when you start and then grate it right before you need it)
  • Toasted Pepitas

1. Broil your tomatillo sauce- combine the tomatillos, onion, garlic, serrano and 3 tablespoons vegetable oil on a sheet pan. Season w/kosher salt & freshly ground pepper. Broil @ 450 until blistered and starting to char. Give everything a toss and broil again until everything is soft & charred. Estimate: 10-15 minutes total. Reduce the oven temp to bake @ 400. Do you have convection? Use it to save time here.

2. While your tomatillos broil, prepare to roast your veggies- combine your carrots, butternut and chayote squash on a sheet pan. Drizzle with vegetable oil and season w/salt & pepper. Put them in the oven and give them a toss every 8 minutes or so until they are slightly charred and crunchy tender.

3. While the veggies roast, scrape your tomatillo mixture into a food processor & blend to a smooth puree. Taste for seasoning & adjust as necessary. Add two tablespoons of vegetable oil to a large saucepan and heat to medium-high. When the oil is hot, add all the sauce. Sizzle and stir for a few minutes until the sauce darkens & thickens. Add 2 cups vegetable broth & 3/4 cup crema to the mixture. Reduce the heat to low and simmer, partially covered, for 30 minutes. Check final consistency and add more vegetable broth if it’s too thick.

4. Prep your tortillas & set up your assembly line. Lightly brush 12 tortillas with veg oil and place them in a plastic bag. Microwave for 1 minute to warm & soften. Line up your tortillas, finished sauce, roasted veggies & cheese.

5. In a large cast iron skillet (or anything oven-safe), smear a ladle-full of sauce on the bottom. Working quickly while your tortillas are hot, fill each tortilla with the roasted veggie mixture and put them seam-side down in the skillet. Pour the sauce down the middle of the enchiladas and top with cheese. Bake in your 400 oven for 10-12 minutes until they are heated through and the cheese is golden brown. Top with fresh cilantro and toasted pepitas. Serve HOT.

 

posted by on Appetizers

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A little snack

This little snack is quick to fix and is great for a group- just whip it up and watch it disappear. It’s especially great for a light lunch as a side- and surprisingly filling with a bowl of vegetable soup.

Ingredients:

  • 1 pint Grape Tomatoes
  • 1/4 cup Pine Nuts, toasted in a hot pan until fragrant (a few minutes)
  • Fresh Basil, chopped
  • Extra Virgin Olive Oil (the good stuff you use in salad dressings)
  • Salt & Pepper
  • 1 baguette, sliced
  • A few cloves of garlic
  • 1 tub of hummus- anything you like is great- I used white bean from TJ’s
  • Crumbled feta cheese

Place your baguette slices on a sheet pan and drizzle with EVOO. Toast them under a hot broiler for a few minutes, until they look golden and crunchy. Pull them out and rub a garlic clove all over the top of each one (mmmmmm….).

Garlic Toasts

Cut your grape tomatoes in half and place them in a smallish bowl. Add chopped basil, a teaspoon or so of EVOO, and a pinch each of salt & pepper. Stir to combine.

Tomato Salad

 

 

  • First layer: Hummus
  • Second layer: Tomato Salad
  • Third layer: Feta
  • Fourth Layer: Toasted Pine Nuts

A little snack

Salad Pizza

Feb
2013
23

posted by on Italian, Pizza, Recipes

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IMG_5243

Quick, easy & delicious. My inspiration is this gem, but I make it even faster for a weeknight supper that comes together in a hurry.

Ingredients:

  • 1 ball of fresh pizza dough (Trader Joe’s Herbie Dough)
  • 1 cupish of your favorite marinara plus a few shakes of red pepper & oregano
  • salad greens (I used the 1/2 and 1/2 mix from costco)
  • oil & vinegar (whatever you like- i have some delicious stuff from St. Helena Olive Oil Co that’s great on this), salt & pepper
  • grape tomatoes (Trader Joe’s!)
  • shaved parmesan (whole foods has the best!)

Preheat the oven to 450. Let the pizza dough come up to room temp so it’s easier to spread out on the pan. Place a silpat on a 1/2 sheet pan and oil it up (roughly two tablespoons should do it). Stretch out your dough on the pan until it fully reaches the sides of the pan.

Spread a layer of marinara (plus your red pepper & oregano additions) all the way to the edges of the dough and pop it in the oven for 10 minutes. Once it’s firm (ish), take it off the 1/2 sheet pan and place it directly on the oven rack for another 5 minutes or so- just to crisp up the dough and ensure it’s really done.

While your pizza is cooking, prep your salad. In a bowl, mix together a tablespoon of vinegar, a pinch of salt, a few turns of the pepper mill & 2-3 tablespoons of oil. Throw in your lettuce, parm and tomatoes and mix. Pull out your pizza on to a cutting board and top it with the salad. Slice it up and enjoy!

Suburban Honey: Salad Pizza

Elephant Ears

Jan
2013
31

posted by on Cookies

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Elephant Ears

My mother in law loves these cookies- so every time I make them I think of her. This version has cinnamon & orange, and they are fantastic with coffee.

Coffee & Elephant Ears

Ingredients:

  • 2 cups sugar
  • zest of one orange
  • a big pinch of salt
  • 1 teaspoon cinnamon
  • 1 defrosted box of puff pastry – (I like Trader Joe’s because it is all butter- but if you need these to be Pareve, buy Pepperidge Farm)

1. Preheat the oven to 450. Combine your sugar, orange zest, salt & cinnamon. Mix thoroughly.

2. Spread out a thick layer of the sugar mixture (roughly 1 cup) on to a large cutting board (or flat surface). Unroll/unfold one of your puff pastry sheets onto the sugar mixture and place the other one into the fridge to stay cool while you work. Cover the pastry on the board with another 1/2 cup of sugar. Use a rolling pin to roll it out a bit and press the sugar into it. You want a thick, even coating.

Roll it, and cut it and bake it!

 

3. Fold the top quarter of the pastry sheet down to the center, and then fold the bottom quarter up to meet it in the center. Then repeat so it is one quarter of the original size.  Press it all together into a tight roll. Cut about 24 cookies  & place them on a baking sheet covered in parchment paper or a silpat. Repeat with second sheet of puff pastry. Use your fingers to pinch the cookies together into little hearts.

4. Bake for 8 minutes on the first side, flip (when the sugar starts to caramelize) and cook for 6-8 minutes on the second side. Let them cool a bit before you dig in, that sugar is HOT!

 

posted by on How To, Recipes

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I love me a latte. A rich, full fat latte. My husband used to just make them for me for special occasions, but lately I’ve been calling three mornings a week “special occasions”. Lisa gets a lot of these when she’s over here for shoots. The trick to this is using your french press to fluff up your milk- thank you to my sweet friend Tamar for this brilliant idea many moons ago! Sure you could buy a mini milk frother, but it’s really just a small french press, isn’t it? Sort of? Here’s how we do it for two delicious cups in 5 minutes (faster than the drive thru line @ Starbucks- thank you very much):

1. Turn on the espresso machine & pack your espresso into the filter tightly (tamp it). Pop your filter into place on the machine so you are ready to go.

2. While the espresso machine heats up, pour 1 1/2 cups of milk into the glass carafe of your french press (say what?!). Microwave three things here- your two latte mugs & the milk in the glass carafe (don’t be silly now and put any of the metal parts into the microwave) for 1 1/2 to 2 minutes. You want your milk really warm, but not scorching.

3. Now- Puff your milk! Put your french press together as you normally would (only it’s full of milk…) and bring the plunger up and down, rapidly, until your milk foams up to the top of the press.

Frothing Milk in a French PressMilk Frothed in a French Press

 

 

 

 

 

 

 

 

4. Pour a little bit of milk into each of your latte mugs. This is so that when your espresso is ready, you have something for it to mingle with so it doesn’t go bitter on you. Espresso is very finicky- you only have about 10 seconds before it starts to go sour.

Espresso

A little milk in the mugs waiting for espresso

 

 

 

 

 

 

 

 

5. Pull your espresso shots and pour one into each mug. If you have a double shot filter, this is the time to use it. If not- just rinse and repeat after the first shot.

6. Use a spoon to hold back your foam while you pour the rest of the liquid milk into the two mugs. Then use the spoon again to scoop the foam onto the top of each latte. Slide in some raw sugar if you fancy. Mmmm… Delish!

The Perfect Latte